Oven Roasted Harvest Vegetables

  • 1/2 lb. (2 1/2 cups) Brussels Sprouts, trimmed and halved
  • 1 medium carrot, peeled and sliced into 1/2 inch thick rounds
  • 1 medium sweet potato, peeled and cut into cubes
  • 1/2 lb (2 1/2 cups) baby potatoes, halved
  • 1/2 cup canned chickpeas, drained and rinsed (leave out completely or substitute with pecans)
  • 4 TBS olive oil, you may need more
  • 1 tsp. sea salt to taste
  • 1/2 tsp. black pepper to taste
  • 1 tsp. dried basil
  • 1 tsp. garlic powder or 3-4 cloves of fresh garlic, minced
  • 1/4 cup Panko bread crumbs
  • 1/4 cup finely grated Parmesan cheese

Preheat oven to 425 degrees.

Lightly grease or line a large rimmed baking sheet with parchment paper and set aside.

In a large mixing bowl combine all the ingredients, tossing to coat well.

Spread the vegetables evenly in a single layer on the prepared baking sheet, arranging the brussels sprouts cut side down.

Roast in the preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. Leave them in longer if you like them lightly charred.

Remove from oven and transfer to serving dish.